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Hell .......I might as well my two sense.... I've used bleach for all of my batches then I started getting paranoid once I started reading all the opinions here, so I sxwitched to BTK....just used it today, A lot easier to use instead of the bleach rinsing. Just go and buy some...

Seems like a toss up here, I've been told in general it's not a good idea to use twist off's as a homebrewer, I use crimping. Suggestion.... buy some bottles...are you only using the bottles from previously drunk beer?

Hello DTO, I haven't "bottled" in a keg , so I can't offer any thing there but, I have brewed the Scottish Wee Heavy before not one of my favorites, but anyway I have found that when cooling the wort fill the sink with cold water and immerse the brew kettle to start the cooling down...

Like was said before, There are many other extract kits that may be better then Mr. Beer , but it willl get the job..... But..Why do you want to make Budweiser ??? The Journey begins!!!! Drinking; Scottish Wee Heavy :drunk: Fermenting; Octoberfest :confused:

Whay are you using a belt if the room temp. is 65-68, sounds ideal for me ...you brewing an Ale I assume?

Slow Down!!!!! First get the Book..The Complete Joy of HmeBrewing Second go the NorthernBrewer.com, I love their kits, all extract, extract with grains....all grains..., The kits give you step by step start with extract kits then go the extract with grains, one could stay at this level for...

From what I know so far it sounds like you may have killed the yeast, as you know by now ideal temp is @ 80 degF. Maintain your sanitation procedures, and add more yeast if ther is no active fermation in another 24 hours. Good luck

I brewed a excellant Belgain Ale that had active fermation for 4 weeks, turned out great

*** *** *** Thanks !!!!that was what I was looking for.

I'm thrilled to find this forum where we can talk about the thing we love. A question for more experienced brewers then myself. I found a receipe for Octoberfest Lagar but no specifications for fermenting primary or secondary.The batch of lagar is in nice primary ferment now at a steady 52-54...